| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Italian |
|
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Sweet Italian sausage; casing removed |
| 1 |
|
Clove garlic; crushed |
| 2 |
cn |
(13 3/4-fluid ounce) lower sodium chicken broth |
| 2 |
c |
Water |
| 1 |
pk |
(9-ounce) frozen miniature cheese-filled ravioli |
| 1 |
cn |
(15-ounce) garbanzo beans; drained |
| 1 |
cn |
(14 1/2-ounce) stewed tomatoes |
| 1/3 |
c |
GREY POUPON Dijon Mustard |
| 1/2 |
ts |
Dried oregano leaves |
| 1/4 |
ts |
Coarsely ground black pepper |
| 1 |
c |
Torn fresh spinach leaves |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
In 4-quart heavy pot, over medium heat, brown sausage and cook garlic until
tender, stirring to break up sausage, about 5 minutes. Pour off excess fat;
remove sausage mixture from pot and set aside. In same pot, over
medium-high heat, heat chicken broth and water to a boil. Add ravioli; cook
4 to 5 minutes or until tender. Stir in beans, stewed tomatoes, sausage
mixture, mustard, oregano and pepper; heat through. Stir in spinach and
cook until wilted, about 1 minute. Serve topped with Parmesan cheese.
Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe"
<ayla@duo-county.com> on Feb 1, 1998
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”